Duck ragú with fresh pappardelle

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 2

By Theo Randall
From Saturday Kitchen


For the duck ragú

  • 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved)
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 tsp chopped fresh thyme
  • 90g/3¼oz cooked chestnuts, finely chopped
  • 150ml/5fl oz red wine (ideally Valpolicella )
  • 5 tbsp port
  • salt and freshly ground black pepper

For the chestnut garnish

  • 6 slices thinly cut pancetta, sliced into very fine matchsticks
  • 90g/3¼oz cooked chestnuts, finely chopped
  • ½ tsp fresh thyme

For the pasta

  • 250g/9oz fresh pappardelle
  • 50g/1¾oz unsalted butter
  • 75g/2½oz grated Parmesan, plus extra to serve
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